The White Barn Inn is all about a relaxing getaway – this is not a quick stop for a business trip. It’s also about luxury and romance, with well-appointed rooms, an onsite spa, and an award-winning gourmet restaurant located in a converted white barn. The inn is part of the Relais & Châteaux group, one of only 40 such accommodations in the U.S., and they have to meet strict standards to qualify. “It’s very, very special,” says innkeeper Corinne Finn-Heyl. “We welcome every guest with a glass of champagne, and guests receive a fruit bowl and flower arrangement in their room.”
“We are by definition a motel,” says Damien Callahan, Director of Operations for The Port Inn. “But we capitalize on the fact that we’re small, charming, unique – not a big corporate hotel.” The 57-room property consists of two buildings and 12 room types, ranging from economy rooms to suites with kitchenettes, ideal for longer stays. Built in 1955, the Port is owned by brothersJim and Mark Bouzianis, and has been in the family for some 40 years.
“October is our busiest month of the year,” says Karen Meyer, innkeeper of Three Chimneys Inn in Durham. The inland location makes it popular in the winter as well – 11 of the 23 rooms have gas fireplaces. “People love to be here in the winter, especially on a snowy night,” Meyer adds.
In January 2009 the longtime Bow Street Inn went through a dramatic transformation to become The Ale House Inn, an homage to the building's history as an 1880s brewery warehouse. Innkeeper Doug Palardy emphasizes that they are not a B&B, even though the Ale House often get labeled as such. Rather, Palardy, who owns the establishment with his husband, Daniel Innis (Dean of the Whittemore School of Business at the University of New Hampshire), prefers to encourage guests to try the many great restaurants in Portsmouth, while the partners concentrate on the accommodation end of things.